Those look great! I've made these before, and they can be a little tricky. Bread machines make great kneaders. When doing it by hand, I use 10 minutes as a rule of thumb if that helps. I usually save out the last half cup of flour the recipe calls for (and sometimes more!) and flour the counter with it, and when it's all absorbed and the dough doesn't stick to the counter when kneading that's usually when I call it ready to rise.
After kneading, the first rise gets a little bigger but won't double in size because it's an enriched dough with all that milk in there. I usually let it rise for 90 minutes. I cover the bowl with cling wrap and put it under the stove light so the temperature is a little higher for the rise - my house tends to run a little cold this time of year.
If the dough was sticky at shaping it probably means you could add more flour while kneading. It should be more on the tacky side, where it won't stick to your fingers or the counter before the first rise. Definitely A-ok to add flour while shaping to keep it from sticking, though! I do that when things need that balancing out. I also tend to err on the longer side for the second rise, with 50-60 minutes. (Again, slightly chilly house!) but it looks like yours did just fine.
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Those look great! I've made these before, and they can be a little tricky. Bread machines make great kneaders. When doing it by hand, I use 10 minutes as a rule of thumb if that helps. I usually save out the last half cup of flour the recipe calls for (and sometimes more!) and flour the counter with it, and when it's all absorbed and the dough doesn't stick to the counter when kneading that's usually when I call it ready to rise.
After kneading, the first rise gets a little bigger but won't double in size because it's an enriched dough with all that milk in there. I usually let it rise for 90 minutes. I cover the bowl with cling wrap and put it under the stove light so the temperature is a little higher for the rise - my house tends to run a little cold this time of year.
If the dough was sticky at shaping it probably means you could add more flour while kneading. It should be more on the tacky side, where it won't stick to your fingers or the counter before the first rise. Definitely A-ok to add flour while shaping to keep it from sticking, though! I do that when things need that balancing out. I also tend to err on the longer side for the second rise, with 50-60 minutes. (Again, slightly chilly house!) but it looks like yours did just fine.
They look beautiful!